MOUSSAKA

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I USUALLY BAKE THIS IN THE OVEN BUT IT WAS A WARM DAY SO I TRIED IT IN THE CROCK POT AND IT CAME OUT REALLY WELL!  NO SAUTEING THE VEGGIES, NO BROWNING THE MEAT – JUST THROW IN THE LAYERS AND COOK ON LOW 6-8 HRS, THEN ADD THE “CREAM” SAUCE”.

2 potatoes, sliced lengthwise 1/4″ thick
2 zucchini, sliced lengthwise 1/4″ thick
1 small eggplant, sliced lengthwise 1/4 – 1/2 ” thick
1 onion, chopped
1 lb 96% lean ground beef
2 garlic cloves, minced
28 oz can diced tomatoes
1/2 cup dry red wine or beef broth
salt and pepper
1 cup grated Parmesan cheese, divided
1 Tbsp parsley
4 Tbsp flour
1 cup milk

Layer potatoes in bottom of crock. Lightly salt and pepper and sprinkle with Parmesan cheese.  Layer zucchini over potatoes.  Lightly salt and pepper and sprinkle with Parmesan cheese.  Layer eggplant over zucchini. Lightly salt and pepper and sprinkle with Parmesan cheese.  In a large mixing bowl combine onion, beef, garlic, diced tomatoes, and wine.  Layer over eggplant and lightly salt and pepper.  Cook on LOW for 6-8 hours.  In last hour of cooking add the flour mixed with milk and parsley.

SERVE WITH THE REST OF THE GRATED PARMESAN AND A LARGE SALAD.

THIS RECIPE CALLED FOR 1/2 CUP OIL TO SAUTE THE VEGETABLES AND 4 TBSP OF BUTTER FOR THE CREAM SAUCE WHICH I ELIMINATED SO YOU COULD SPLURGE AND TOP WITH FETA – IT WOULD BE DELICIOUS BUT WILL ADD A LOT OF FAT BACK INTO THE MEAL!

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GREEK CHICKEN SOUVLAKI

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GREEK CHICKEN SOUVLAKI SALAD

4 grilled chicken breasts, cubed
4 c chopped romaine lettuce
1 green pepper, diced
1/2 red onion, diced
2 tomatoes, diced
4 oz crumbled feta cheese
4 whole wheat pitas, cut in half
8 oz Kraft Greek Dressing with feta and oregano

I marinate the chicken breasts in Greek Dressing for several hours and then grill and cube.  Chop all the vegetables and arrange on a serving platter with the chicken and crumbled feta.  Arrange the pitas on another plate.  Let people serve themselves – either closed or open souvlaki – and add Greek Dressing to taste.